Boondi, Namkeen Boondi, Kara Boondi


Boondi,  Namkeen Boondi, Kara Boondi

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Boondi is a snack that needs no introduction! While some would be content to munch on it plain, others like to season it with chaat masala. It is also an essential ingredient in making raitas like Boondi Raita and Boondi and Pomegranate Raita and Pani Puri .

Making Boondi at home is easy but requires a bit of practice initially. Nevertheless, it is a skill worth acquiring because homemade Boondi is super yummy.

There are some things you need to take care of while making Boondi. The batter should be of the correct consistency, so add water little by little.

After each use, make sure you wash and wipe the Boondhi Jhara dry before preparing the next batch. Remove the Boondi from the oil when it is crisp but yellowish in colour—do not wait till it starts becoming brownish.

Once done, cool completely and store in an airtight container to enjoy as as snack or use in other recipes.

Boondi, Namkeen Boondi, Kara Boondi recipe - How to make Boondi, Namkeen Boondi, Kara Boondi

Preparation Time:    Cooking Time:    Total Time:     Makes 3.50 cups
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Ingredients

1 1/2 cups besan (bengal gram flour)
salt to taste
1/2 tbsp oil
oil for deep-frying

Method
    Method
  1. Combine the besan, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk.
  2. Add the oil and mix well.
  3. Heat the oil in a deep non-stick pan and pour a ladleful of the batter at a time over a large round perforated spoon (boondi jhara) so that boondi drops in the oil and deep-fry on a medium flame till they turn crisp. Drain on an absorbent paper.
  4. Cool completely and store in an air-tight container and use as required.
Nutrient values (Abbrv) per tbsp
Energy39 cal
Protein1 g
Carbohydrates3 g
Fiber0.8 g
Fat2.5 g
Cholesterol0 mg
Sodium3.7 mg

Reviews

Boondi, Namkeen Boondi, Kara Boondi
 on 14 Jun 17 09:11 AM
5

This was always bought at home from outside so when I came across this recipe I made it at home and all my family members enjoyed it and nowdays I make this and store and use it when making chaats, the recipe taste just perfect.